These festive melting moments are buttery, light and filled with smooth vanilla buttercream, then dipped in red, green and white sprinkles. Made easily in the Thermomix, they take under an hour from start to finish and make a perfect homemade gift or party treat.
Love this version? Try my classic Thermomix lemon melting moments too.
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Why You'll Love This Recipe
- The Thermomix makes mixing effortless, with perfect consistency every time.
- Ideal for Christmas gifting - simple to bake, decorate and share.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Butter - use chilled unsalted butter.
- Flour - use plain flour.
- Icing sugar - to make your own icing sugar, see my blog post on how to make icing sugar from white sugar.
- Cornflour - or custard powder works as a good substitute.
- Vanilla extract - or vanilla essence.
- Red, green and white sprinkles - these are found in Coles in the Christmas section during November and December.
Variation
Replace the vanilla with peppermint extract for a cool Christmas flavour.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the chilled butter and icing sugar to the Thermomix bowl.
- Mix for 40 seconds on speed 4 until soft.
- Add the flour, cornflour and vanilla extract.
- Mix for 15 seconds on speed 4.
- Then knead for 1 min on the dough setting. The dough will have come together.
- Roll tablespoon-sized balls, arrange them on a lined tray and gently flatten each with a floured fork. Chill for 15 minutes so they hold their shape. Bake at 150°C fan (170°C conventional) for 13-15 minutes until set around the edges but still pale. Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely before filling.
- Make the buttercream in the Thermomix. Spread or pipe buttercream onto half the biscuits, sandwich with the rest, and press gently so the filling just peeks out.
- Dip the edges in sprinkles.
Recipe Tips
- Chill the unbaked biscuits before baking so they hold their shape in the oven.
- Don't overbake - they should stay pale and soft, setting as they cool.
- Ensure the biscuits are completely cool before filling or the buttercream will melt.
Storage
Store the assembled biscuits in an airtight container in the pantry for up to 5 days. Filled biscuits can also be refrigerated for up to 1 week, just bring them to room temperature before eating.
For longer storage, freeze the unfilled biscuits for up to 2 months in a sealed container. Thaw at room temperature, then fill and decorate before serving.
📖 Recipe
Thermomix Christmas Melting Moments
Soft, buttery biscuits filled with creamy vanilla buttercream and dipped in festive sprinkles.
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Servings: 12
Ingredients
For the Biscuits
- 175 g unsalted butter chilled and roughly cubed
- 75 g icing sugar
- 175 g plain flour
- 50 g cornflour
- ½ teaspoon vanilla extract
For the Buttercream Filling
- 200 g icing sugar
- 90 g unsalted butter softened
- 1 teaspoon boiling water
- ¼ teaspoon vanilla extract
- Red, green and white sprinkles
Instructions
- Place the chilled butter and icing sugar into the Thermomix bowl. Mix for 40 sec/speed 4 until softened. Scrape down the sides of the mixing bowl with a spatula.
- Add the flour, cornflour and vanilla extract. Mix for 15 sec/speed 4, scrape down the sides of the bowl, then knead for 1 min/dough setting. The dough will have come together.
- Roll about 1 tablespoon of dough into balls. Arrange them on a large baking tray lined with baking paper, leaving 3cm between each one. You may need two trays, depending on the size of your biscuits. Gently press each ball with a floured fork to flatten slightly, then refrigerate for 15 minutes so they hold their shape while baking.
- Preheat the oven to 170°C/340°F (150°C fan).
- Bake the melting moments for 13-15 minutes, until they are firm around the edges but still pale and slightly soft in the centre (if using two trays, bake one at a time). They'll firm as they cool. Leave them on the tray for 10 minutes, then transfer to a wire rack to cool completely. They'll be very delicate when warm but will set once cooled. Make sure they are completely cool before icing.
- For the Buttercream Filling: Place the icing sugar and softened butter into the Thermomix bowl and mix for 15 sec/speed 6. Scrape down the sides of the mixing bowl with a spatula.
- Insert the butterfly whisk. Add 1 teaspoon of boiling water and ¼ teaspoon of vanilla extract to the icing mixture, then mix for 30 sec/speed 3. Scrape down the sides of the bowl and mix again for 20 sec/speed 3.
- To Assemble: Spoon generous amounts of buttercream onto the underside of half the biscuits and sandwich with the remaining biscuits. Press down gently so a little buttercream seeps over the edges, then dip in the sprinkles. If the buttercream feels too soft to spread, place it in the fridge for a while to firm up.
Notes
Recipe Tips: Chill the unbaked biscuits before baking so they hold their shape. Bake until pale and just set - they'll firm as they cool. Ensure they're completely cool before filling.
Storage: Store the melting moments in an airtight container at room temperature for up to 5 days, or in the fridge for 1 week. Freeze unfilled biscuits for up to 2 months, then thaw and fill before serving.
Nutrition
Calories: 305kcal | Carbohydrates: 35g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 141mg | Sugar: 23g
Vanessa says
I would love to know where you purchased the red white and green sprinkles 🙂
Vicki says
Hi Vanessa, I bought them in Coles in their Christmas section which usually appears in November. Kind regards, Vicki
Anne says
Can this recipe be made in the TM6
Vicki says
Yes it can.
Esta Jones says
can melting moments be frozen with filiing?
Vicki says
Hi Esta, yes, melting moments can be frozen (with filling) in an airtight container for up to 1 month. Vicki.